MTL - My Ranch-Chapter 1069 : Going out to sea

"The main thing about fried steak is temperature. The temperature of the iron plate is not to say that the higher the better, of course, it is not to say that the lower the better, the different fuels, the quality of the fried steak is different, the taste is different, this requires a lot. Experiments and ratios can not be achieved. For example, wood made from apple wood is used as fuel. The inside of the steak will be added with the aroma of apple wood. The temperature is best maintained. If the weather is used, the temperature is maintained at... If you use carbon temperature to maintain it... you should not use the oven, because the heating in all directions will make the water in the steak disappear quickly. Eight or more steaks, except dry and firewood, will not There are other tastes, let me teach you to adjust the sauce..." I watched standing next to me, dressed in a white dress, constantly recording in the book, Pierre Garnier said, while in front of The demonstration on the iron board.

"Dude, I admire you too much! I have never dreamt of life like you in my life. It’s great. You are a paradise, a man’s paradise.” On the other side of the yacht, Basil Leon - When he was sunbathing, Madan drank the red wine in Jiang Hai Manor, and then looked at Jiang Hai, who was not envious.

"Haha, this is envy." Hearing his words, Jiang Hai shook his head and said with a smile. He said the truth, indeed, this is envy. After all, this dragon ball only has him in the world. .

"Top wine, top food, top wealth, and more than one top beauty. When these are around a man, to be honest, people who don't envy you are too few." Tone, Basil Leon-Madan continued, this is the second day they came to Winslow.

After Jiang Hai invited them to have a dinner last night, they went back to sleep. They came again early this morning. Just as Jiang Haicai just got up, in order to show his skills, he would not feel that he just came over to eat white food. Pierre Garnier gave Jiang Hai a hand. If he used ordinary ingredients, he might not be as good as Ziya.

But now he is also using Jiang Hai's ingredients. After those who made the food, Jiang Hai almost didn't swallow his tongue. It was so delicious. Qi Ya naturally tasted it. It was very surprising, so he and Jiang Hai. He whispered that he wanted to learn.

Looking at her look, Jiang Hai suggested that today's weather is good, you can go out to play, and he can call Pula-Walton every time to go to Paris for meat and seafood, one more, this is dedicated to the skin What El-Gagnel has prepared, of course, is also required. I want Pierre Garnier to teach Ziya. The foreign chefs are not like China’s, and there are some portals, 敝帚自珍, foreign chefs. As long as the students are taught, how much will be taught more comprehensively.

Especially when he got the benefit, he agreed directly, so Basil Leon-Madan left his members of the three test groups and went on to see the winery. Jiang Hai is also called Bell-Lai. Ster accompanied them, and Jiang Hai took Edward Anderson, Ziya and Konase-Peters together, and the two men got on the boat, and Edward Anderson drove the yacht of Jiang Hai. Going deep into the sea of ​​Jiang Hai, and after Qi Ya got on the boat, he studied cooking with Pierre Garnier.

After a long while, Ziya walked out of the inside with a plate of steak and smiled and walked to Jiang Hai's side.

"Come on, have a look." The steak was cut into small pieces, and a piece of toothpick was tied and sent to Jiang Hai’s mouth to wait for his evaluation. After eating the meat, Jiang Hai carefully felt it. Can't help but raise my eyebrows and nodded.

"It is indeed better than before. The beef inside is cooked, but the water is sloppy inside. It doesn't dry up at all, it is very chewy and tastes good." Jiang Hai's level of cooking Generally, but his water review of the dishes is good.

After all, I have eaten so much delicious food. He said that he is a foodie and there is no problem.

The biggest difference between food and rice is that one will eat, one can eat, the rice bucket only knows that it is delicious or not good, why is it delicious, why it is not clear, but even if it is not good, he also eats Go on.

But eating goods, generally not good things, he is very difficult to eat, and good things, he will tell you why it is delicious.

Now Jiang Hai is a professional foodie. In addition to eating insects, other things, he eats what is delicious and what is not good. Now the steak made by Qi Ya, the truth is true, it is indeed better than before. She is doing something better.

Qi Ya is very culinary talent, but because of her illness, she learned to cook, she went to school with TV, internet and books. There is no professional teacher to teach her, so it is still a little worse.

"Miss Qi is a very talented young person I have seen. If I meet such a young person in France, I will invite her to come to my restaurant for a period of internship, but Miss Qi does not need it now. Mr. Jiang’s side is the best internship.” At this time, Pierre Garnier also smiled and walked over, which is a compliment to Ziya.

He is in a good mood now, not only seeing the beautiful scenery, but also the harvest this time is just the same, got the Chiang Hai-licensed can not line up into their ingredients, which is a good thing for him.

To this end, he also specially called the restaurant inside. In the future, as long as Jiang Hai called, he did not need to line up at all, and immediately made an appointment. This is the good news that Jiang Hai exchanged. As for pointing to Qi Ya, it is just a finger pointing.

"Hahaha, then I am a good student who has robbed you." When he heard him, Jiang Hai laughed too, and everyone following the boat laughed, and then everyone greeted the rising sun, constantly Laughing.

Soon, the sun rose very high. After the speedboat was opened for a while, the ship gradually slowed down and began to cruise automatically. At this time, Edward Anderson also came out from the cab.

"Boss, rest in the living room, it is almost noon, the sun outside is too hot, we also need to prepare the ingredients for noon." Hearing the words of Edward Anderson, Jiang Hai also watched here. At first glance, it was true that the midday sun was a bit too glaring, so everyone returned to the ship's warehouse. Conason-Peters was responsible for picking up the red wine bottles and beer cans on the deck. After entering the ship's warehouse, the skin El Garnier began researching the existing ingredients.

"Master, let me do it, you will guide me." Looking at Pierre-Gagnel's appearance, Ziya here also went over, laughing and talking to him, and Pierre-Gagne. After smiled and nodded, he looked up at Jiang Hai with a puzzled look.

"Jiang, why are you not preparing any seafood here?" looked at Jiang Hai, Pierre Garnier asked in confusion.

"Seafood? Haha, you said what seafood you want, get it in minutes." Hearing him, Jiang Hai also laughed.

"Mr. Garnier, you are at sea now, my boss's fishery, not to mention the best fishery in the world, but it will never fall out of the top three. There are countless precious sea foods, what do you need? As long as you give orders, but there are all in the sea, there are." Hearing the words of Jiang Hai, Edward Anderson also smiled and said.

"Wow, you don't say that I forgot, haha, if you talk about it at sea, you have to eat seafood naturally, and the seafood practice in northwestern France is a must." Hearing Jiang Hai and Edward Anderson Pierre Garnier also laughed, he forgot, the seafood that can make the Paris Michelin restaurant break the head every week, but it comes from his feet.

"Northwest?" But when he heard his words, Jiang Hai was somewhat puzzled and asked him.

"Despite the fact that France is not like the United States, it is not as big as China, but the people in different places are different and the eating habits are different. We divide France into four parts." Seeing Jiang Hai’s doubtful eyes, Pierre Garnier also laughed.

French cuisine, there are many people who know, and there are many people who have eaten. But those who really know about French food know that French cuisine is also divided. Just like the eight major domestic cuisines, French cuisine is also based on local cuisine. The situation is different, and the situation is different.

The southwestern region is close to the inner 6, so the main thing is to eat meat and poultry, honey duck, hunger, soy meat, and the most representative foie gras in France is the representative food here.

The southeastern region is rich in water resources, such as the Alps, and there are also seas. Therefore, it is mainly eaten by river fish. The typical dishes are lobster sauce with pike, marseille soup, Provencal stew, and Jiang Hai's favorite cheese. Hot pot, weeping roast leg of lamb. The northeastern region is the Burgundy and Alsace regions. It is full of red wine, so everything is red wine.

Red wine stewed chicken, red wine stewed beef, sausage with sauerkraut, and quiche are also a must, but if you talk about the most representative French food, there is naturally there, there are white snails.

Remember, to eat authentic French foie gras is going to the southwest of France, want to eat authentic white snails, go to the northeast of France.

And if you talk about the most representative French settlements, it is the area of ​​Paris and the northwest. It has the most places in the sea, so it is also the center of seafood cuisine in French.

St. Jacques scallops, white wine stewed mussels, all kinds of oysters, here is a paradise for those who like to eat shellfish in the world.

Of course, in addition to shellfish, steaks and crepes are also quite popular.

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